In large non stick frypan on high melt butter. Place flour in pie pan. Add chicken and turn to coat. Place chicken in frypan and cook, turning about 5 minutes to brown well on both sides. Stir in onion, mushrooms and any unused flour. Reduce heat to med and cook, stirring until onion is golden, about 5 minutes. In small bowl whisk together chicken broth and mustard. Pour mixture into frypan and stir. Bring to boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and parsley. Simmer 2 more minutes. Season with salt and pepper. Server over noodles. Posted to bakery-shoppe digest V1 Number 038 by email@example.com on Apr 18, 1997
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|Serving Size: 1 Serving (2253g)|
|Recipe Makes: 1|
|Calories from Fat: 571 (25%)|
|Amt Per Serving||% DV|
|Total Fat 63.5g||85 %|
|Saturated Fat 29.7g||149 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 783.3mg||241 %|
|Sodium 2632.6mg||91 %|
|Potassium 4159.9mg||109 %|
|Total Carbohydrate 152.5g||45 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 141.7g|
|Protein 252.9g||361 %|
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Calories per serving: 2241
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